U.S. patent application number 14/983258 was filed with the patent office on 2017-06-29 for novel dye and aroma system for plant and plant product enhancement.
This patent application is currently assigned to David Abecassis. The applicant listed for this patent is David Abecassis. Invention is credited to David Abecassis.
Application Number | 20170181451 14/983258 |
Document ID | / |
Family ID | 59087506 |
Filed Date | 2017-06-29 |
United States Patent
Application |
20170181451 |
Kind Code |
A1 |
Abecassis; David |
June 29, 2017 |
Novel Dye and Aroma System for Plant and Plant Product
Enhancement
Abstract
A formulation consisting of a food-grade dye and a plant aroma
cocktail is uptaken by plants and flowers and fruit. The improved
aroma profile and color make the plant or it's flowers or it's
fruit more desirable for consumption or viewing with an enhanced
aroma.
Inventors: |
Abecassis; David;
(Huntington Station, NY) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Abecassis; David |
Huntington Station |
NY |
US |
|
|
Assignee: |
Abecassis; David
Huntington Station
NY
|
Family ID: |
59087506 |
Appl. No.: |
14/983258 |
Filed: |
December 29, 2015 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 5/43 20160801; A23L
27/10 20160801; C09B 61/00 20130101; C09B 67/0033 20130101 |
International
Class: |
A23L 1/27 20060101
A23L001/27; C09B 13/00 20060101 C09B013/00 |
Claims
1) A food grade dye or plant derived coloration combined with a
small-molecule aromatic cocktail to induce both appearance and
aroma profile of plant flowers and fruits by uptake into the
plant.
2) A food grade dye or plant derived coloration combined with a
small-molecule aromatic cocktail to induce both appearance and
aroma profile selectively for flowers by uptake into the plant.
3) A food grade dye or plant derived coloration combined with a
small-molecule aromatic cocktail to induce both appearance and
aroma profile of plant vegetative parts by uptake into the
plant.
4) The claims in 1 where the aroma molecule is derived from natural
plant aroma purification and concentration.
5) The claim in 2 where the aroma profile is derived from natural
plant aroma purification and concentration.
6) The claim in 1 where the dye is synthetic yet food grade and fit
for food consumption in animals and humans.
Description
FIELD OF THE INVENTION
[0001] The field of the invention is biochemical plant
technologies.
BACKGROUND OF THE INVENTION
[0002] Plants are both at the base of the food chain, and a key
component of human diets, as well as the basis for gardens and
decorative uses of plants. Agriculture and gardening are the
largest industries in many areas of the world. The economic value
of plants as flavor imparting elements in human diets are well
illustrated by the spice trade of the seventeenth and eighteenth
centuries, when spices like pepper from India were so sought after
that the market value was worth the equivalent weight in silver at
that time.
[0003] Wine is another example of how fruit and vegetable derived
products gain value by the quality of their appearance and their
aroma.
[0004] Humans, like most primates, have highly evolved visual
senses which allow us to distinguish colors. This is found in
primates due to our dependence on plant derived fruits and
vegetables in our diet and the importance of ripening in plant
product nutrition and flavor in this selection process of what gets
chosen to be eaten.
[0005] Plants have evolved elaborate colors and aromas in a
deliberate evolutionary effort to make their fruit more attractive
to animals, and thus inducing the animals to consume the fruiting
bodies of the plants, along with the seeds, and thus spreading the
plants descendants.
[0006] In particular, plants produce a variety of colors and aromas
which enhance these attractive qualities to animals and thus
humans.
[0007] Most food flavors, including most meat based dishes, derive
the majority of their perceived flavor from small molecules which
vaporize in the mouth cavity and then migrate into the sinuses
where most of the flavor is detected by nerve receptors which
account for most complex and subtle flavors.
[0008] Most plants and fruits which are edible, derive their
flavors from a few hundred compounds, which in different
combinations, account for most of the flavors we recognize in
almost all of the foods and beverages we consume.
[0009] In cooking, this effect is maximized with emphasis placed
both on how these flavors can be directed in recipes, as well as
how beverages such as wine can add to the aroma profile as the food
is consumed.
OBJECTS OF THE INVENTION
[0010] One object of the invention is to develop a simultaneous
aroma and color additive for uptake by plants. Another object of
the invention is the improvement of flowers and fruiting bodies in
plants. Yet another object of the invention is to develop new
artificially created flavors and appearances in fruits and
flowers.
SUMMARY OF THE INVENTION
[0011] The invention is a combination of aromas and dyes or natural
colored compounds which are food-grade and suitable for uptake by
plants without interfering with plant metabolism, which can be take
through roots, or injected into plants, or introduced through the
vascular system of the plant through a variety of standard means,
such as uptake by cuttings.
DETAILED DESCRIPTION OF THE INVENTION
[0012] The invention is an aqueous blend of complex food-grade
plant aromas and a food-grade coloring compound which is introduced
into the plant vascular system either by root, stem, flower, or
fruit uptake.
Examples
[0013] A mixture of inalool and methylchavicol and 1,8-cineole and
eugenol in equal ratios is mixed with water at twenty percent
volume per volume and then mixed with an additional twenty percent
of food grade phycocyanine solution and completed to one hundred
parts with water. The solution is then fed to hydroponically grown
strawberries, which have had the tips of their roots severed to
decrease selective permeability by the roots. During the
application process polyethylene film is temporarily placed over
the hydroponic solution to decrease volatile evaporation during
plant uptake. the resulting strawberry has a purple or violet
visual appearance, and an extraordinary aroma and flavor due to the
mixing of the basil aroma molecules with the strawberry's own
aromas such as beta-ionine and furanone. This is one preferred
embodiment of the invention. in another preferred embodiment of the
invention, fruiting vegetable plants such as squash are cut at
their base, at harvest time, and the stem placed in a vase
containing trans-cinnamic acid dissolved with small thiol
compounds, which impart an earthy or mushroom like flavor, with
allicin the molecule which imparts flavor to garlic and onions.
This solution is mixed with chlorophyllin and completed to the
total final volume.
[0014] The uptake of this solution by the squash results in a green
appearance which is enhanced along with a greatly improved flavor
without requiring other ingredients at the time of harvest.
[0015] In another preferred embodiment, cannabis sativa or cannabis
indica are injected with, or cut at the base to uptake, a solution
of phycocyanin and a complex extract of blueberry derived aroma
compounds which number ninety one different individual compounds
which make up blueberry flavor.
[0016] The cannabis plant is placed in a large vase which allows
uptake of the coloring aroma solution without significant loss of
volatile components. The process is carried out at the time of
harvest allowing between twenty four, and seventy two hours for
uptake. The resulting cannabis buds are more fragrant and more
attractive visually.
[0017] In another preferred embodiment, tomatoes are injected with
tiny syretts containing allicin, to impart a garlic-onion like
flavor as well as the compound betanin which is a natural food
color derived from beets.
[0018] The syrette is left in the tomato until it is harvested and
then removed, allowing for the fruit to take up the aroma and the
plant derived food dye simultaneously.
* * * * *